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Braised Short Ribs with Truffle Grits and Sugar Snap Peas in Port Wine Reduction
by Mr. Broadway
RECIPE

 Ingredients:


Beef short rib on the bone

Lemongrass

Fresh ginger

Carrots

Red onions

Red wine semi dry

Port wine

Shallots

Thyme

Veal stock

Brown sugar

2 cups of grits

1 qt of Coffee Rich

Truffle oil

Sugar snap peas

Salt and pepper for seasoning


 Directions:


Trim all nerves and excess fat from

the short ribs. Sear the short ribs

on medium heat until brown.

Saute the carrots, onions, fresh

ginger and lemongrass until

golden. Move the vegetables to

the bottom of a stock pot, place

the short ribs on top and pour in

the red wine and veal stock until

the short ribs are covered.

Marinate overnight in the fridge.

Take out of the fridge and place in

oven at 250 degree for 4-5 hours

until short ribs are tender.

For Grits, bring Coffee Rich to

boil and add the grits and keep

steering until the texture is

smooth and soft. Add truffle oil at

the last minute and reduce heat.

To create the port wine reduction,

use one bottle of port wine in a

stock pot on medium heat.

Add the shallots and the thyme,

and reduce to one third. Saute

the snow peas in a separate pan.

To serve, spoon the grits on the

bottom of the plate and place the

short rib on top (see picture).

Add the sautéed sugar snap peas

and pour the port wine reduction

on top, making sure of even

distribution throughout the plate.

Garnish with rosemary.
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